How do you cook chicken enchiladas in a slow cooker?

To make crockpot chicken enchiladas casserole, you layer chicken, enchilada sauce, tomatoes, green chiles, and seasoning, then cook until tender before shredding and finishing with cheese and tortillas.

How long to leave chicken casserole in a slow cooker?

Cook on low for 4–6 hours or on high for 3–4 hours, then add tortillas, beans, and cheese for an additional 20–30 minutes.

How to make enchilada casserole not soggy?

Use corn tortillas instead of flour, avoid adding too much liquid, and add tortillas closer to the end to maintain texture.

How to know when chicken enchiladas are done?

The chicken should shred easily with forks, and the cheese topping should be fully melted and bubbly after the final heating step.

Crockpot Chicken Enchiladas Casserole

Description

Cheesy, hearty crockpot chicken enchilada casserole with tender chicken, beans, and corn. Family-friendly, gluten-free adaptable, and perfect for busy weeknights.

Ingredients

Scale

1.5 pounds boneless skinless chicken breasts

15 oz red enchilada sauce (Hatch organic for gluten-free)

14.5 oz fire-roasted tomatoes (Hunt’s for gluten-free)

4.5 oz can green chiles

1.25 oz gluten-free taco seasoning packet

15 oz can black beans or pinto beans, drained

1 cup frozen or canned corn

1 cup shredded Mexican or cheddar cheese (gluten-free if needed)

6 small corn tortillas, cut into wedges

Optional: 8 oz cream cheese for creamy version

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Instructions

1. Place chicken, enchilada sauce, tomatoes, green chiles, and taco seasoning in slow cooker. Cover and cook on low 4–6 hours or high 3–4 hours.

2. Once cooked, shred chicken with forks or mixer and return to slow cooker.

3. Mix in half the cheese, beans, corn, and tortilla wedges.

4. Top with remaining cheese. Cover and cook another 20–30 minutes until hot and cheese is melted.

5. Optional: stir in cream cheese before serving for a creamier texture.

Notes

You can substitute chicken thighs, ground meat, or rotisserie chicken.

Brown ground meat before adding to the crockpot.

Corn tortillas hold up best, while flour tortillas may become soggy.

Tortilla chips can be used as a topping.

Always thaw chicken first—do not use frozen.

Prep Time: 5 minutes
Cook Time: 4–8 hours
Category: Crock Pot Recipes
Method: Slow Cooker
Cuisine: Mexican-American

Nutrition

Serving Size: 1 serving
Calories: 311
Sugar: 6g
Sodium: 1351mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 1g
Carbohydrates: 33g
Fiber: 8g
Protein: 28g
Cholesterol: 69mg